Celebrity Chef Lidia Bastianich Hosts HSN Holiday Luncheon – WWD

Celebrity Chef Lidia Bastianich Hosts HSN Holiday Luncheon – WWD

[ad_1]

Lidia Bastianich was going to make sure that no one went away hungry.

The celebrity chef was the guest of honor at an HSN holiday luncheon Wednesday at her Becco restaurant in New York’s theater district.

Although the initial plan was to have guests munch on passed hors d’oeuvres, when Bastianich realized everyone had taken a seat at the long table in the back room and was hungry, she immediately told the kitchen to start serving some of the restaurant’s most famous dishes including pasta, breaded shrimp, stuffed mushrooms and Caesar salad.

“These people need to be fed,” she said.

Once everyone was full, she returned to the original intent of the event, which was to lead the group in the making of their own parfait di Fragola e crema, or strawberry and cream parfaits.

Bastianich is one of the newest additions to HSN’s roster of celebrity partners and her collection of cookware will be among the company’s key offerings for holiday.

Lidia Bastianich for HSN

Lidia Bastianich at the event.

Rob Robillard, chief merchandising officer of HSN, said: “We like our celebrities.” In addition to Lidia’s Kitchen products, HSN will be highlighting pajamas from Jaclyn Smith, outerwear from Kathy Ireland and G by Giuliana as well as sparkly holiday outfits from Christian Soriano’s C Wonder. Other key brands include Warm & Cozy and Tarte cosmetics.

“Our customers want basics with a twist,” he said.

HSN actually started promoting its holiday assortment on Sept. 25 and Robillard said sales so far have been robust. “We’ve seen incredible results so far.”

After leading the group through making the parfait, Bastianich signed copies of her latest cookbook, “From Our Table to Yours,” for the attendees. The book, which she wrote with her daughter Tanya Bastianich Manuali, features more than 100 favorite family recipes, some of which have been modernized to today.

Although kale had its place in her family’s cupboard growing up, it was generally cooked. But young people today want kale salad, she said, so she included a recipe for that. “As we enter a new phase, food evolves,” she said.

[ad_2]

Leave a Comment

Your email address will not be published. Required fields are marked *